These small batch, cast iron skillet salted tahini brownies are perfect for sharing with someone special. They’re fudgy and indulgent, studded with thick swirls of tahini and finished with flaky sea salt for a flavor combination that will have your taste buds singing.
Author:Leanne Ray, MS, RDN
Prep Time:10 minutes
Cook Time:17 minutes
Total Time:27 minutes
Yield:2 servings 1x
3 Tbsp unsalted butter (plus a little extra for greasing the pan)
1/4 cup cane sugar
1/2 tsp vanilla extract
3 Tbsp all-purpose flour
1/2 tsp baking powder
2 Tbsp unsweetened cocoa powder
pinch of fine sea salt
1 tsp instant espresso powder (if using)
1–2 Tbsp chopped dark chocolate (I used 65%)
1 Tbsp tahini
1 Tbsp honey
Flaky sea salt
Preheat oven to 350 degrees.
Grease a mini cast iron skillet with butter and set aside.
Melt butter in a liquid measuring cup (30-60 seconds), mix in sugar and set aside to cool.
Whisk up the egg, add to cooled butter/sugar mixture along with vanilla extract and stir to combine.
In a separate small bowl, mix dry ingredients: flour through espresso powder.
Add dry ingredients to wet ingredients and stir until just combined (do not over mix). Fold in dark chocolate and transfer to skillet.
Mix tahini and honey until a thick paste forms. Dot teaspoons on top of brownie batter and use a toothpick or knife to swirl. Finish with flaky salt.
Bake 15-17 minutes or until a toothpick inserted in the middle comes out clean. Best served immediately but will keep for up to one day if covered.
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